Method
1. Prepare the Pastry Case:1. On a lightly floured surface, roll out the pastry to the thickness of a pound coin.
2. Line a 20cm tart tin with the pastry, leaving a slight overhang. Press it well into the edges.
3. Place the tin on a baking sheet and chill in the fridge for 30 minutes.
2. Blind Bake the Pastry:
1. Preheat the oven to 160°C / Gas Mark 4.
2. Line the pastry with parchment paper and fill with baking beans.
3. Bake for 20–25 minutes.
4. Remove the parchment and beans, then bake for a further 5 minutes.
5. Brush the inside of the tart with a little beaten egg yolk and return to the oven for 2 more minutes to seal.
6. Set aside to cool.
7. Reduce oven temperature to 140°C / Gas Mark 2.
3. Make the Filling:
1. In a large saucepan, melt the butter.
2. Add the leeks and onion, and cook gently for about 10 minutes until soft.
3. Let the mixture cool, then stir in the grated cheddar.
4. Make the Custard:
1. In a mixing bowl, whisk together the double cream, milk, eggs, chives, parsley, and a little salt and pepper.
5. Assemble the Quiche:
1. Spoon the leek and cheddar mixture evenly into the cooled tart shell.
2. Scatter over the chopped pickled walnuts.
3. Pull out the oven rack and place the tart tin on it.
4. Carefully pour in the cream mixture.
5. Gently slide the rack back in and bake for 50–55 minutes, or until the filling is set with just a slight wobble in the center.
6. Cool and Serve:
• Allow the quiche to cool to room temperature before serving.
Ingredients
• 1 packet shop-bought shortcrust pastry (or homemade, if preferred)
• Plain flour (for rolling)
• 2 leeks, finely sliced, washed and drained
• 1 large onion, sliced
• 50g butter
• 150g mature cheddar cheese, grated
• 250ml double cream
• 50ml full-fat milk
• 3 eggs
• 1 egg yolk (plus extra for brushing pastry)
• 1 tbsp chopped fresh chives
• 1 tbsp chopped parsley
• 3 pickled walnuts, chopped
• Salt and freshly ground black pepper
